Miso Glazed Salmon Bowl (Print)

Flavor-packed salmon with miso glaze over jasmine rice and ginger spinach

# Components:

→ Salmon and Marinade

01 - 4 salmon fillets, skinless, 5.3 oz each
02 - 3 tablespoons white miso paste
03 - 2 tablespoons mirin
04 - 2 tablespoons soy sauce
05 - 1 tablespoon honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon toasted sesame oil
08 - 1 teaspoon grated fresh ginger
09 - 1 clove garlic, minced

→ Rice

10 - 1½ cups jasmine rice
11 - 3 cups water
12 - Pinch of salt

→ Sautéed Spinach

13 - 10.6 oz fresh spinach leaves
14 - 1 tablespoon vegetable oil
15 - 1 teaspoon grated fresh ginger
16 - 1 clove garlic, minced
17 - Pinch of salt
18 - 1 teaspoon soy sauce

→ Garnishes

19 - 2 green onions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - 1 sheet nori, cut into thin strips
22 - Lime wedges

# Directions:

01 - In a small bowl, whisk together miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth and well combined.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over fillets, coating thoroughly. Refrigerate for 15 to 30 minutes while preparing rice and spinach.
03 - Rinse jasmine rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
04 - Heat vegetable oil in a large skillet over medium heat. Add ginger and garlic, sautéing for 30 seconds until fragrant. Add spinach and salt, tossing until just wilted, approximately 1 to 2 minutes. Finish with soy sauce and remove from heat.
05 - Preheat broiler or oven to 425°F. Line a baking sheet with foil and lightly oil. Arrange marinated salmon fillets on the sheet. Broil or bake for 8 to 10 minutes until cooked through and glaze is caramelized.
06 - Divide cooked rice among four bowls. Top each portion with sautéed spinach and one glazed salmon fillet. Sprinkle with green onions and sesame seeds. Garnish with nori strips and lime wedges if desired.

# Expert Advice:

01 -
  • The miso glaze transforms ordinary salmon into something restaurant worthy without any fuss.
  • Everything comes together in under 40 minutes, leaving you with a balanced, nourishing meal and minimal cleanup.
  • The combination of savory, sweet, and umami flavors keeps every bite interesting.
02 -
  • Do not skip the marinating time, even 15 minutes makes a difference in how the flavors penetrate the fish.
  • Watch the salmon closely under the broiler, the glaze can go from beautifully caramelized to burnt in a matter of moments.
  • Rinse your rice thoroughly or it will turn out gummy instead of light and fluffy.
03 -
  • Pat the salmon dry before marinating so the glaze adheres better and caramelizes evenly.
  • Let the rice rest covered off the heat for five minutes after cooking, it finishes steaming and becomes perfectly fluffy.
  • If your miso paste is very thick, whisk it with the mirin first to loosen it before adding the other ingredients.
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